Eggplant Tomates Parmesan
Настя Дьяконова
about 1 year ago
A delicious and hearty Italian dish made with layers of eggplant, tomatoes, and Parmesan cheese.
Cooking Time
1 hour
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
20g
Sat Fat
8g
Carbs
30g
Chole
40mg
Fiber
8g
Sugar
12g
Sodium
800mg
Ingredients
- 2 large eggplants
- 2 cups marinara sauce
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the eggplants into 1/4-inch thick rounds.
- Place the eggplant slices on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
- Bake the eggplant slices for 15-20 minutes, or until they are tender and slightly browned.
- In a medium bowl, combine the marinara sauce, minced garlic, chopped basil, chopped parsley, and red pepper flakes. Season with salt and pepper.
- Spread a thin layer of the marinara sauce mixture on the bottom of a baking dish.
- Arrange a layer of eggplant slices on top of the sauce.
- Sprinkle a layer of Parmesan cheese and mozzarella cheese over the eggplant slices.
- Repeat the layers until all the ingredients are used, ending with a layer of cheese on top.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the dish cool for a few minutes before serving.
- Serve hot and enjoy!
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